Pineapple Pecan Carrot Cake
Indulge in the irresistible charm of a Pineapple Pecan Carrot Cake, a moist and flavorful masterpiece that brings together the earthy sweetness of freshly grated carrots, the tropical tang of crushed pineapple, and the rich, nutty crunch of chopped pecans. Perfectly spiced with cinnamon and ginger, this cake is elevated with a luscious cream cheese frosting that adds a creamy balance to every bite. Ideal for celebrations or as a decadent treat, this dessert is baked to perfection in just under an hour. Topped with optional pecan garnish, it’s as visually stunning as it is delicious. Whether you’re looking for the ultimate springtime dessert or a show-stopping centerpiece for a family gathering, this carrot cake recipe ticks all the boxes for flavor, texture, and warmth.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots, grated
- 8 ounces Crushed pineapple, drained
- 1 cup Pecans, chopped
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Pecans (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, crushed pineapple, and chopped pecans until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Garnish the cake with additional chopped pecans on top or around the sides.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 81.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
